Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Instant Rice Flour Dosa
This recipe for instant rice flour dosa can be prepared very quickly and tastes yummy. No soaking, grinding or fermentation is required, so the process is very easy—perfect for days when you want to prepare something quickly and without much effort. Serve it with chutney or sambar on the side, and you have a delicious, fuss-free breakfast, snack or dinner.
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- 1 cup rice flour, fine variety
- 3 teaspoons semolina (suji or rava)
- 1 cup curd, avoid using sour type
- Salt, as needed
- 1-2 teaspoons oil, or as needed
- 1 cup water, or as needed
- In a mixing bowl or vessel, add the rice flour.
- Add the semolina or suji (cream of wheat, I used a fine variety here).
- Add the curd as well as the salt to taste.
- Mix carefully without forming lumps (you can use a whisk to avoid forming lumps).
- Add water little by little to prepare batter (batter should not be watery).
- Heat a dosa tawa (skillet). Smear 1/2 teaspoon of oil and pour the prepared batter over the tawa. Don't rotate batter in a circular motion, as you would for other dosas. Just pour the batter and spread gently.
- Cover the tawa with a lid and allow the dosa to cook on medium flame.
- Once it cooked completely, flip the dosa and cook the other side, too.
- Serve hot with chutney or sambar of your choice.
- For best results, use a fine variety of rice flour.
- If you don't like plain dosa, you can mix in finely chopped onion, green chilies and coriander leaves to the batter or on top of dosa. It enhances the taste, too.
- Before pouring each batch of batter into the pan, be sure to mix the batter well. Sometimes you may need to add more water to maintain a pouring consistency.
- Don't omit the semolina, as this is what makes the dosa crispy.
- When pouring, don't overlap the batter. This will make the dosa too thick and it won't taste good. Try to make thin dosas.
- If you have difficulty in spreading dosas, add a bit more water, mix properly and try again.
Please rate the recipe
Shwetha bhat (author) from Bengaluru on May 17, 2020:
Rice flour itself has the quality of making dosa crispy. Any dosa batter, sprinkle some rice flour before making dosa, make the dosas crispy. Also make sure that the pan or tawa you are using is warm before you begin making dosa (you can check by sprinkling some water on tawa. If the water is quickly absorbed means your tawa is ready).
Moreover practice makes everything perfect...
Hope it helps. Thank you.
peachy from Home Sweet Home on May 17, 2020:
in malaysia, we called this dosai.
i love the extra crispy and overcooked dosai that i used to eat in restaurant.
how do you make the whole dosai crispy and crunchy ?
Shwetha bhat (author) from Bengaluru on May 14, 2020:
Thank you. Please try and enjoy.
Liat Zachs from Ramat Yishay, Israel on May 14, 2020:
looking gooooooood!!! will try it!